Recent Recipes
Pork Milanese
Comments (1) | 28 May, 2009
This is so easy to make, yet so delicious. I got this recipe from Giada's Easy Italian recipe book (I made a few adaptations). I made it with a side of mashed potatoes.
Pork Milanese
2 pork loin chops, bone in (trimmed before pounding & cooking)
1/3 cup flour
2 large eggs, beaten to blend
1 1/4 cups plain Panko Japanese bread crumbs
2/3 cups shredded Italian cheese blend
2 tsp dried basil
1 tsp dried thyme
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp butter
1/3 cup oil (olive oil, veg oil, safflower oil, etc.)
Place the flour in a wide, shallow bowl. Place the eggs in another wide, shallow bowl. Mix the bread crumbs, cheese, basil and thyme in a third wide, shallow bowl.
Using a meat mallot, pound the pork chops on the work surface until they are 1/4 inch thick. Sprinkle the pork chops with 1 tsp each of salt and pepper. Working with one pork chop at a time, dredge the chops in the flour to coat lightly, then dip the chops into the beaten eggs, allowing the excess egg to drip off. Finally, coat the pork chops with the bread crumb mixture, pressing gently to adhere. Set the pork chops in a single layer on a baking sheet.
In a large, heavy saute pan with high sides, melt the butter in the oil over medium heat until hot. Carefully place the pork chops in the oil mixture and cook until light golden brown, about 3 minutes per side. Transfer the chops to a plate and sprinkle with more salt to taste.
What's great about this recipe is the leftovers make for a great sandwich the next day! Giada even has a recipe in her book for a Milanese sandwich! It has avocado, arugula leaves...it looks so yummy!
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Shrimp Stir Fry
Comments (2) | 26 May, 2009
My sister & I cooked this the other night for us, our brother, and her fiance. Ok, she actually did most the cooking. But I'll admit it turned out delicious!
Shrimp Stir Fry
1 pound fresh or frozen medium shrimp
1/3 cup water
1/4 cup soy sauce
2 Tbsp white wine vinegar
1 Tbsp cornstarch
1 1/2 tsp sugar
1 Tbsp cooking oil (I used safflower)
2 cloves garlic, minced
1 package stir fry vegetables
2 cups hot cooked rice
Thaw shrimp, if frozen. Set aside. In a small bowl, combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
Heat oil in a wok or a 12-inch skillet over med-high heat (add more oil as necessary during cooking). Cook & stir the garlic in the hot oil for 15 seconds. Add the veggies; cook & stir for 3 minutes. Remove the veggies from wok with a slotted spoon. Stir soy sauce mixture. Add to work; cook and stir until slightly thickened and bubbly. Add shrimp; cook about 3 minutes or until shrimp are opaque. Stir in vegetables; heat through. Serve over rice.
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It's Been Awhile...
Comments (1) | 15 May, 2009
As you can tell, I haven't been up to date with my cooking. Not to say I haven't cooked, I just haven't cooked anything new. Two nights ago I made my chicken casserole, this past weekend I baked chocolate chip cookies, a couple weeks ago I made my Beer Bread, boring stuff like that.
I'm finally working from home more and traveling less, so I actually have time to cook! I'm planning to bake this weekend, probably some Blondies.
I did make pancakes from scratch Saturday. Nothing fancy, just some plain homemade pancakes! I like making those from scratch because they are fluffier and much tastier. It's so easy too! Hopefully soon I'll have something to post about, something new!
Until then, enjoy some of my favorites:
Spinach & Artichoke Dip
Hot Dip
Gourmet Mint Brownies
Beer Braised Pork Chops
Happy Cooking!
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